Pot steaming
raw material
300 grams of corn flour, 200 grams of flour and sauerkraut, a little soybean and yeast, and minced pork 150 grams.
condiment
Chopped green onion and Jiang Mo 10g, refined salt 1 tsp, monosodium glutamate, chicken essence and pepper powder, and cooked lard.
0 1 Stir minced pork, pickled cabbage, chopped green onion, Jiang Mo, refined salt, monosodium glutamate, chicken essence, pepper powder and cooked lard into stuffing.
Knead corn flour, soybeans, flour, yeast and water into dough.
After simmering, add the ingredients, wrap the stuffing and steam in the pot.
Double color roll
Pot steaming
raw material
500 grams of flour.
condiment
7.5g of baking powder, 7.5g of yeast, 0/0g of sugar/kloc and 30g of cocoa powder.
0 1 Pick a pit in the middle of flour, add yeast, baking powder, sugar water and flour, and add delicious flour to make cocoa-colored dough.
Roll two pieces of dough into thin slices, brush them with oil, stack them together, roll them into thin strips, and cut them into black bodies with a knife.
Put the green rolls in a cage 15 minutes, then steam for 5 minutes.
Vegetarian steamed bread
Pot steaming
raw material
700 grams of dough and 500 grams of clean vegetables.
condiment
2 tbsps of refined salt, proper amount of monosodium glutamate, 2 tbsps of soy sauce, sugar 1 tbsps, vegetable oil 1 tbsps.
0 1 blanch vegetables in boiling water until they are broken, then take them out and shred them, add refined salt, soy sauce, sugar, monosodium glutamate and hot oil, and mix well to make stuffing.
Knead the dough into round strips, cut it into 4 grams of steamed bread blanks, and then press it into a flat circle with thin sides and thick middle.
Then wrap the stuffing, put it in, leave a small hole at the top and steam it in a steamer.
Interesting scroll
Pot steaming
raw material
500g of flour, 0/50g of corn flour/kloc-0, 3 eggs and 0/0g of dried seaweed/kloc-0.
condiment
50g chopped green onion, refined salt 1 teaspoon, and proper amount of vegetable oil.
0 1 Mix flour, eggs and water into dough, then mix the dough, sprinkle a little corn flour and roll it into large pieces.
Spread a layer of vegetable oil, sprinkle a little corn flour, sprinkle chopped green onion, salt and dried seaweed, roll up and cut into the same size.
Put the two doses together, sandwich them into butterfly-shaped flower rolls, steam them in a steamer and take them out.
Steam heating roller
Pot steaming
20 minutes is soft and sweet.
raw material
Flour 1000g, yeast powder 15g.
condiment
200 grams of sugar, appropriate amount of cooked lard and 400 grams of vegetable oil.
Put 0 1 yeast powder into a bowl, add a little warm water and stir well to form yeast water.
Put the flour into a pot, add cooked lard, sugar, yeast water and a little water, mix well, knead well to form fermented dough, cover it tightly with a wet cloth, and simmer for about 30 minutes.
Take 1/3 fermented dough, knead it into strips, and roll it into rectangular sheets with a slight thickness in the middle. Roll the remaining fermented dough into large slices with a rolling pin, cut into filaments with a sharp knife, evenly brush with a little oil, and then cut into small pieces of about 8 cm and divide into small portions.
Put the dough on the chopping board, put 1 piece of dough in the middle, and roll it up from one side to form a green body.
Roll the silver wire for 30 minutes, and then put it on the grate brushed with vegetable oil.
Put the steamer on the fire to boil, add the silver coil, steam it with strong fire, take it out and put it on the plate.